Brownie Trifle

Starting with a mix and ending in lovely layers, this dessert is easy yet will impress!

Ingredients

1

pouch (10.25 oz) fudge brownie mix

1/4

cup vegetable oil

2

tablespoons water

1/2

teaspoon almond extract

1

egg

2

cups Cool Whip™ frozen whipped topping, thawed

1 1/2

cups fresh raspberries (6 oz)

1/4

cup sliced almonds

Directions

1Heat oven to 325°F. Spray bottom only of 8-inch square pan with cooking spray or grease with shortening. In large bowl, stir brownie mix, oil, water, almond extract and egg with spoon about 50 times (batter may be lumpy). Spread in pan.

2Bake 26 to 28 minutes or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour.

3Break cooled brownies into bite-size pieces, placing half of pieces in 2-quart straight-sided serving bowl. Top with half of the whipped topping and half of the raspberries; repeat layers. Sprinkle almonds over top.

Expert Tips

You could substitute sliced fresh strawberries for the raspberries if you like.

Nutrition Information

No nutrition information available for this recipe.

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